New England clam dip is a party food favorite, in fact, no get together is complete without it! Accompany this classic clam dip with ruffles potato chips, saltine crackers, or fresh veggies. To be perfectly honest, it should only ever be served with Lay’s Ruffles, but hey, I’m a New England girl at heart.
Clam dip is meant to be thick and really cling to the chip, not be all drippy and runny. That’s why ruffles are recommended, they’re thicker and don’t break off when you dip them.
If you have fresh clams available to you, steam them and then finely chop them to add to the dip. If not, canned chopped (or minced) clams work wonderfully.
New England Clam Dip
2 package cream cheese, softened
1/4 cup Mayonnaise
2 7-ounce cans minced clams
1/8 teaspoon Worcestershire sauce
3 Tbs Onion, finely minced
1 Tbs lemon juice
1/2 tsp garlic powder
freshly ground black pepper to taste
Directions:
Drain the clams, reserving the liquid, and mash into the softened cream cheese. Add the remaining ingredients and blend well.
If you prefer a thinner dip (for cheap, flimsy chips), add some of the reserved clam liquid to thin the mixture. Clam dip needs to sit overnight to allow the flavors to fully develop. For visual appeal, lightly sprinkle a touch of parsley over the top prior to serving, if desired.
New England Clam Dip Recipe Print Now
New England Clam Dip
Ingredients
- 16 ounces cream cheese softened
- ¼ cup mayonnaise
- 14 ounces minced clams drained, reserving liquid
- ⅛ teaspoon Worcestershire sauce
- 3 tablespoons onion finely minced
- 1 tablespoon lemon juice
- ½ teaspoon garlic powder
- Freshly ground black pepper to taste
- Parsley for garnish (optional)
Equipment
Instructions
- Drain the clams, reserving the liquid.
- Mash the drained clams into the softened cream cheese until evenly combined.
- Add the mayonnaise, Worcestershire sauce, onion, lemon juice, garlic powder, and black pepper.
- Blend well until smooth and thoroughly mixed.
- If desired, add a little reserved clam liquid to thin the dip to your preferred consistency.
- Cover and refrigerate overnight to let the flavors develop.
- Garnish lightly with parsley, if desired, before serving.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
Prep time is an estimate based on draining, mincing onion, mixing, and transferring the dip.
Store covered in the refrigerator and use within 3 to 4 days for best quality and food safety.
Freezing is not recommended because the texture may separate after thawing.
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Transform the dip into a baked version by mixing in cheese (like mozzarella or cheddar) and baking it until bubbly and golden. This creates a warm, cheesy dip that’s perfect for colder months.
Reminds me of what we used to have dockside in Maine. Serve this with kettle chips or club crackers and a cold beer—it’s a whole vibe.
This recipe is spot on! I’ve been making a version of this for years and the horseradish gives it just the right kick. Serve with kettle chips or Ritz and you’ll never have leftovers.